Spray a small baking dish with canola spray. Add chard stems; top with butter. Sprinkle with salt, pepper and cheese. Pour cream over and bake in a preheated 350*F oven for 45 minutes, or until brown and bubbly.

Simmering the stalks:

Dotted with butter, sprinkled with salt, pepper and parmesan, and pouring cream over:

5 comments:

Well, I'll admit that this was my first try at making chard at home, and I haven't researched the vegetable myself! So, Lulu, I've found out about it just now:

Swiss Chard, also known as Silverbeet, is a leafy green in the same family as beets and spinach. When the plant is mature (which is what I bought), it has large ribbed leaves (though not as large as collards) with tough stems. The stems can be yellow, white or red (I bought the red for these recipes).

The flavor of the raw green is bitter and salty, but cooking mellows the strong flavor.